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Onions, Sweet and Sour (D/P, KLP, TNT)
Source: Newspaper
Serves: 4

2 pounds small white boiling onions, blanched, cooled and peeled
3 tablespoons butter or vegetable oil
2 tablespoons good quality wine vinegar
1-1/2 teaspoons sugar
Salt and freshly ground black pepper, to taste

Cut an X into root end of onions, and set aside.

In a sauté pan that will hold onions snugly in one layer, place onions, butter and enough water to come no more than 1" up sides of pan. Place pan over medium heat for about 20 minutes, turning onions occasionally. Add a little water if pan begins to run dry.

Add vinegar, sugar, and salt and pepper to taste. Turn onions again, and reduce heat to low. Continue to cook for one hour or more, turning onions occasionally, and adding a tablespoon or two of water whenever necessary. Onions are done when they are a rich, dark, golden brown all over, and are easily pierced when prodded with a fork.

Serve hot, with pan juices.

Posted by Steve and Marilyn Kerman

Nutritional Info Per Serving: N/A